– Add flour gradually, stirring to make a smooth batter (You should do this by hand…the batter is thin enough that the KitchenAid isn’t needed)

– Heat a non-stick skillet until it is hot (Work over medium-high/high heat)

– Using a quarter cup measure, pour 2-3 tablespoons of the batter into a skillet and work quickly: Tilt the skillet so that the batter covers the bottom. When the bottom of the crepe is golden, flip over and cook the other side.

– Recipe makes 9-10 thin crepes.

Notes

I can’t cook crepes to save my life. Not even 8 years of french, being forced to try and make them EVERY YEAR in class, gave me the skill. I also can’t cook pancakes. I have no idea why.

So my DH is responsible for all of the crepe-and-pancake-making that occurs in our household. *Tips hat to DH* Thanks!

Roast Beef Filling

1 medium onion, finely diced

1 1lb beef roast

2 teaspoons salt (or to taste)

1 teaspoon pepper (or to taste)

1 cup beef broth

Directions

– Lightly salt and pepper each side of the roast

– Add it to a hot skillet and sear both sides (about 3 minutes each)

– Meanwhile, add diced onion and 1 cup beef broth to your crockpot

– Add the seared roast to the crockpot and cook on high 4-6 hours, or low 8-10 hours

– Remove the roast and shred the meat, using two forks

– Add the meat back to the crock pot, mixing together the shredded beef and onion

– (You may want to drain out some of the juice — you don’t need a really wet beef to make these)

Assembly

– Lay out a crepe and add 1-2 tablespoons beef/onion mixture to the middle of the crepe.

– Fold the crepe around the meat — you can fold it like a burrito, or, you can fold in each of the sides, then fold in the top and bottom, making a square

– Sit them seam-side down

-Heat a skillet with 1 tablespoon butter

– Add all of the filled crepes, seam side down, and brown the bottom, searing them shut. Then flip them over and brown the top.